Back arrow Recipe details
search icon
Dinner
share icon Share

Leek Cream with Toasted Almonds

time icon

40min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

This Leek Cream with Toasted Almonds is a sophisticated and comforting dish that showcases the delicate flavor of leeks. The creamy soup is velvety smooth with a subtle onion-like taste, perfectly complemented by the crunch of toasted almonds. It's an elegant starter for a dinner party or a warming meal on its own. This dish combines simplicity with refinement, making it a versatile addition to any menu.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Nuts

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare leeks

Clean leeks thoroughly and slice the white and light green parts.

2
Prepare potato

Peel and dice the potato.

3
Sauté leeks

In a large pot, melt butter and sauté leeks until softened, about 5 minutes.

4
Add potato and broth

Add diced potato and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes.

5
Blend soup

Remove from heat and blend the soup until smooth using an immersion blender or regular blender.

6
Add cream

Stir in heavy cream and season with salt and white pepper.

7
Toast almonds

In a dry skillet, toast sliced almonds until golden brown, stirring constantly.

8
Serve

Ladle soup into bowls and top with toasted almonds.

Ratings
0
Comments (0)
Recipe image